Moambe Chicken (Poulet à la Moambé)

Ingredients

• 1.2 kg chicken pieces
• 400 g moambe (palm-fruit pulp)
• 3 tbsp tomato paste
• 2 large onion
• 5 cloves garlic
• 1 tbsp ginger
• 1 whole scotch bonnet
• 2 whole bay leaf
• 250 ml chicken stock
• 45 ml vegetable oil
• 400 g white rice

Steps

1. Season chicken pieces with salt and pepper; sear in vegetable oil until deep golden.
2. Remove.
3. In the same pot, cook chopped onion until soft; add minced garlic, ginger, and a chopped scotch bonnet.
4. Stir in tomato paste and cook 5 minutes until darkened.
5. Add the moambe (palm-fruit pulp) and a splash of chicken stock; stir until smooth.
6. Return chicken to the pot, submerge in the sauce, add a bay leaf, and cover.
7. Simmer 40 minutes over low heat until chicken is fork-tender and sauce is thick.
8. Uncover and reduce 5 minutes more if the sauce is thin.
9. Serve over white rice or with fufu, sprinkled with chopped parsley.

Tips

• Moambe (palm-fruit concentrate) is in cans at African grocers. Do not confuse with palm oil.
• A splash of red wine vinegar just before serving cuts the richness.